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Choline and acetylcholine: what a difference an acetate makes

Gibb, AJ; (2016) Choline and acetylcholine: what a difference an acetate makes. The Journal Physiology , 595 (4) pp. 1021-1022. 10.1113/JP273666. Green open access

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Abstract

Choline is a water soluble B-group vitamin, which humans must consume through their diet to remain healthy. Meat, eggs and yeast extract are great sources of choline, an essential component of cell membranes and also the precursor of the neurotransmitter, acetylcholine (ACh).

Type: Article
Title: Choline and acetylcholine: what a difference an acetate makes
Location: England
Open access status: An open access version is available from UCL Discovery
DOI: 10.1113/JP273666
Publisher version: http://dx.doi.org/10.1113/JP273666
Language: English
Additional information: This is the peer reviewed version of the following article: Gibb, AJ; (2016) Choline and acetylcholine: what a difference an acetate makes. The Journal Physiology, which has been published in final form at http://dx.doi.org/10.1113/JP273666. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
UCL classification: UCL > Provost and Vice Provost Offices
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences > Div of Biosciences
UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Life Sciences > Div of Biosciences > Neuro, Physiology and Pharmacology
URI: http://discovery.ucl.ac.uk/id/eprint/1534531
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